Enzymatic modifications of soybean oil to improve its lubricating properties
"This thesis focuses on the development of processes leading to the modification of soybean oil by enzymatic reactions in order to improve its lubricating properties. The main cause of soybean oil's unfavorable lubricating properties is the length of the fatty acid chain and the unsaturation (double bonds) in the fatty acids. To minimize these drawbacks, two tasks were pursued: 1) enzymatic treatment of soybean oil to shorten the length of the fatty acid chain and to eliminate the unsaturations, and 2) enzymatic preparation of esters of various acids in soybean oil. The physicochemical properties of various derivatives of soybean oil were determined and compared with those of the available industrial lubricants. Based on these comparisons, several blends were prepared."--Abstract, leaf iii.
Chemical and Biochemical Engineering
M.S. in Chemical Engineering
University of Missouri--Rolla
x, 55 leaves
© 2000 Sudhir Lamba, All rights reserved.
Thesis - Citation
Library of Congress Subject Headings
Lubrication and lubricants
Print OCLC #
Link to Catalog Record
Full-text not available: Request this publication directly from Missouri S&T Library or contact your local library.http://laurel.lso.missouri.edu/record=b5281782~S5
Lamba, Sudhir, "Enzymatic modifications of soybean oil to improve its lubricating properties" (2000). Masters Theses. 2632.
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